With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years ...

I bake quite a bit, but I still struggle with homemade pie dough. Even when using a scale and ice-cold water, I often end up ...

And when you don’t have that, there’s frozen pie crust. There are plenty of bland, dry, and crumbly premade crusts out there (we know because we tasted a few), but we found three that taste ...

Sara May, operations manager of Bloomsday in Philadelphia, offered absolution of the culinary variety: “If the choice is between using frozen pie crust or not having pie — well, that’s not ...

Once I did, it delivered. There’s no need for rolling or pinching, making pie prep easy. Unlike Pillsbury’s frozen crust, this one had plenty of edge crust and baked nicely. Testers praised its ...

As the late writer Nora Ephron once said, “There’s no point in making pie crust from scratch.” While we can’t entirely agree with her on this point (and offer our Master Pie Dough as a rebuttal), ...